I have sprouts on the brain, apparently.

If you follow along on Instagram you’ll know that one of my most recent posts was these Parmesan Brussels that rock my world and make for a really yummy weeknight side dish. You also might remember that last year we made Momofuku’s Brussels with Fish Sauce Vinaigrette at the recommendation of my friend Emily, which was one of my favorite recipes of the entire year.
So “one of my favorite,” in fact, that I decided to turn them into a full meal because the vinaigrette is just so delicious. It has a fish sauce base (I use this one because I see it everywhere but people also like the Red Boat brand), which is admittedly funky, but really delicious once the sauce comes together, and not fishy at all. The punchy tangy/sweet/umami flavor of the vinaigrette soaks into the crispy tofu and Brussels, and all is right with the world.
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